Meringue Nests with Cream and Fruit
Crispy, light, and impressive — meringue nests are a dessert that delights not only with taste but also with appearance. The key to their perfect structure is well-whipped egg whites. OVOBOX liquid egg white whip up perfectly every time, creating a stable, glossy foam — quickly and without mess. That’s why your meringues always turn out just right — even without experience. Combined with fruit and cream, they make a patisserie-worthy dessert. It’s the perfect idea for a party, a romantic dessert, or a show-stopping sweet treat for the weekend!
Ingredients (for about 15-20 nests)
- 200 ml OVOBOX liquid egg white
- 200 g fine sugar (preferably caster sugar)
- 1 teaspoon lemon juice or a pinch of citric acid
- optional: 1 teaspoon potato starch (for stability)
- 250 g mascarpone
- 2 teaspoons powdered sugar
- 200 g heavy cream (36%)
- your favorite fruit for serving
- mint leaves (optional)
Preparation:
- Preheat the oven to 90°C (fan) or 100°C (top and bottom heat).
- Beat the egg whites. When they start to foam, gradually add the sugar while continuing to beat. Whip for 7–10 minutes, until the mixture is stiff, glossy, smooth, and all the sugar has dissolved.
- At the end, add the lemon juice and, if using, the potato starch.
- Transfer the mixture to a piping bag fitted with a large star-shaped nozzle. Pipe nests about 8 cm in diameter — first the round base, then the sides of the meringue.
- Place the meringues in the oven and bake for about 3 hours.
- After baking, leave them in the oven with the door slightly open until completely cooled.
- Add mascarpone, cream, and powdered sugar to a bowl. Mix until you get a thick cream.
- Fill the cooled meringues with the cream and decorate with fresh fruit and mint.
- You can store the meringues in an airtight container for up to a week.
- You can store the meringues in an airtight container for up to a week.
